Stabilized sweetener compositions, chewing gum compositions containing same and methods for their preparation

ABSTRACT

Compositions and matrices comprising aspartame, microcrystalline cellulose and glycerin which stabilize the aspartame against decomposition are disclosed. Also disclosed are compositions and matrices comprising an ingestible anhydrous metal salt, aspartame and glycerine which stabilize the aspartame against decomposition. These compositions and matrices are useful in various comestibles, particularly chewing gum, and prolong the sweetness shelf life of the comestible incorporating them.

FIELD OF THE INVENTION

This invention relates to stabilizing aspartame and to its use incomestible products. More particularly, it relates to products having amethod for producing, aspartame stabilized against decomposition so asto prolong the sweetness life of the aspartame. Although capable of avariety of uses, this invention finds advantageous utility in chewinggum.

BACKGROUND OF THE INVENTION

In recent years aspartame, L-as-partyl-L-phenylalanine methyl ester(also known as APM), and related dipeptide sweeteners have becomeimportant artificial sweeteners for a variety of products, especiallychewing gum. Aspartame has gained popularity as an artificial sweetenerfor a number of reasons including its high degree of sweetness estimatedto be about 100-160 times the sweetness of sucrose on a weight to weightbasis. Aspartame also is perceived to have a more sucrose like tasterelative to other available artificial sweeteners such as saccharinwhich has been perceived to possess a bitter aftertaste.

A high sweetness value would ordinarily reduce the relative amount ofsweetener needed to sweeten a comestible such as chewing gum. Althoughaspartame has a relatively high sweetness value it unfortunately alsohas exhibited a tendency to undergo hydrolytic degradation in thepresence of moisture resulting in subsequent loss of sweetness. Thishydrolytic degradation may accelerate at elevated temperatures andspecific pH ranges. Aspartame is also known to react with chemicals suchas aldehydes and ketones with subsequent loss of sweetness. Some degreeof moisture is always present in comestibles and many comestibleflavorings contain aldehydes. Additionally, comestibles, especiallychewing gum which may be warehoused after manufacture and stockedthereafter, may be exposed to elevated temperatures at various timesduring their shelf life and/or may not reach the end user until monthsafter produced.

In order to maintain a desired minimum sweetness level throughout theirexpected shelf life, products sweetened with aspartame can be formulatedwith excess aspartame to compensate for decomposition of the aspartameover time. For comestibles having a relatively long shelf life, such aschewing gum where the expected shelf life is at least several months,this approach can, however, produce a product which is perceived to beoverly sweet if used early in its life. Additionally, adding excessaspartame to compensate for decomposition over time can be expensive dueto the cost of aspartame. Another approach to maintaining a desiredminimum sweetness level throughout the expected shelf life of a productsweetened with aspartame is to prevent materials such as water andaldehydes from degrading the aspartame so as to extend its shelf lifeand the corresponding sweetness life of the product containing it.

Numerous attempts have been made and reported in the literature onmethods for stabilizing aspartame. Unfortunately none of the methodshave completely solved the problem. Perhaps the method of stabilizingaspartame that has been attempted the most is the encapsulation of theaspartame.

U.S. Pat. No. 4,711,784 to Yang discloses encapsulating aspartame with ahigh molecular weight polyvinyl acetate blended with a hydrophobicplasticizer. According to this patent, aspartame so encapsulatedretained 69% of the aspartame after 65 weeks at 20° C.

U.S. Pat. No. 4,590,075 to Wei et al. discloses encapsulating theaspartame in a matrix comprising at least one elastomer; at least oneelastomer solvent; at least one wax system and an excipient selectedfrom the group consisting of carbohydrates, polyhydric alcohols andmixtures thereof and optionally containing spherical food particleshaving microporous channels and a bulk density of 32.4 to about 400.46kilograms/m³.

U.S. Pat. No. 4,384,004 to Cea et al. discloses the encapsulation ofaspartame with a coating material selected from the group consisting ofcellulose, cellulose derivatives, arabino-galactin, gum arabic,polyolefins, waxes, vinyl polymers, gelatin, zein and mixtures thereof.

U.S. Pat. No. 4,139,639 to Bahosky et al. discloses the encapsulation ofaspartame with a composition consisting of gum arabic and a specifiedstarch acid-ester.

U.S. Pat. No. 4,673,577 to Patel discloses encapsulating aspartame withfood-grade shellac which, according to the patent, forms a substantiallyimpermeable coating and minimizes the degradation of the aspartame todiketopiperazine or its reaction with aldehydes.

In addition to encapsulation, other techniques have been attempted toimprove the instability of the aspartame with differing results.

U.S. Pat. No. 4,822,622 to Dokuzovic al. discloses a barrier between theaspartame and the gum base containing the flavoring.

U.S. Pat. No. 4,514,422 to Yang et al. discloses a gum compositioncontaining a maximum of 2% water comprising a substantially anhydrousmixture of a gum base, at least one sugar alcohol and glycerin in anamount of from about 8% to about 18% by weight of the total gumcomposition. According to the patent, aspartame can be used as anartificial sweetener in this composition.

U.S. Pat. No. 4,774,094 to Carroll et al. discloses stabilizingaspartame by combining it with hydrogenated starch hydrolysate having acooked moisture content of about 10±6%.

A review of the above-mentioned patents and other literature on theattempts to stabilize aspartame, indicates there is still a need toincrease the stability of this artificial sweetener in a variety ofproducts, particularly chewing gum.

It is therefore an object of the present invention to improve thestability of aspartame.

Another object of the present invention is to provide stablecompositions containing aspartame that are useful as artificialsweeteners for a variety of comestible products.

Another object of the present invention is to provide a system forreducing the amount of aspartame sweetener needed to sweeten chewing gumand other artificially sweetened products to maintain a minimum desiredsweetness level during the expected shelf life of the product byproviding aspartame in a form which retards its degradation over time.

Another obJect of this invention is to provide aspartame sweetenedchewing gum which retains its sweetness for extended periods of time.

Another object of the present invention is to provide a method for theproduction of a comestible containing aspartame stabilized againstdecomposition.

Other objects will become apparent from the ensuing description.

SUMMARY OF THE INVENTION

The sweetener compositions of the present invention comprise aspartameand an ingestible hygroscopic metallic salt. In a preferred embodimentthe aspartame and the metallic salt are combined with glycerin andformed in a matrix. The matrix can be formed by use of equipment such asa single blade agitator that fold in the components of the matrix. Thematrix can be aerated by sufficient mixing to produce a relatively lightweight low density, e.g. 0.2 g/ml to 0.8 g/ml, material resembling afoam. The matrix can include additional components such asmicrocrystalline cellulose. Compositions comprising aspartame, glycerin,and microcrystalline cellulose in an aerated matrix form are alsodisclosed. The aspartame compositions of the present invention areuseful in the preparation of comestibles, especially in the preparationof chewing gum, and provide such comestibles with a prolonged sweetnesslife.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph of parts per million of aspartame vs. time for theproduct of Example 13 at room temperature.

FIG. 2 is a graph of parts per million of aspartame vs. time for theproduct of Example 13 undergoing accelerated aging.

FIG. 3 is a graph of parts per million of aspartame vs. time for theproduct of Example 14 at room temperature.

FIG. 4 is a graph of parts per million of aspartame vs. time for theproduct of Example 14 undergoing accelerated aging.

FIG. 5 is a graph of parts per million of aspartame vs. time for theproduct of Example 15 at room temperature.

FIG. 6 is a graph of parts per million of aspartame vs. time for theproduct of Example 15 undergoing accelerated aging.

FIG. 7 is a graph of parts per million of aspartame vs. time for theproduct of Example 16 at room temperature.

FIG. 8 is a graph of parts per million of aspartame vs. time for theproduct of Example 16 undergoing accelerated aging.

FIG. 9 is a graph of parts per million of aspartame vs. time for theslab product of Example 17 at room temperature.

FIG. 10 is a graph of parts per million of aspartame vs. time for theslab product of Example 17 undergoing accelerated aging.

FIG. 11 is a graph of parts per million of aspartame vs. time for thestick product of Example 17 at room temperature.

FIG. 12 is a graph of parts per million of aspartame vs. time for thestick product of Example 17 undergoing accelerated aging.

FIG. 13 is a graph of parts per million of aspartame vs. time for theslab product of Example 18 at room temperature.

FIG. 14 is a graph of parts per million of aspartame vs. time for theslab product of Example 18 undergoing accelerated aging.

FIG. 15 is a graph of parts per million of aspartame vs. time for thestick -product of Example 18 at room temperature.

FIG. 16 is a graph of parts per million of aspartame vs. time for thestick product of Example 18 undergoing accelerated aging.

FIG. 17 is a graph of parts per million of aspartame vs. time for theproduct of Example 19 at room temperature.

FIG. 18 is a graph of parts per million of aspartame vs. time for theproduct of Example 19 undergoing accelerated aging.

FIG. 19 is a graph of parts per million of aspartame vs. time for theproduct of Example 20 at room temperature.

FIG. 20 is a graph of parts per million of aspartame vs. time for theproduct of Example 20 undergoing accelerated aging.

FIG. 21 is a graph of parts per million of aspartame vs. time for theproduct of Example 21 at room temperature.

FIG. 22 is a graph of parts per million of aspartame vs. time for theproduct of Example 21 undergoing accelerated aging.

DETAILED DESCRIPTION OF THE INVENTION

In general the aspartame compositions of the present inventionincorporate an ingestible hygroscopic metal salt and aspartame.Typically, the hygroscopic metal salt is anhydrous or partiallyanhydrous and capable of being hydrated. It has been found that the usein a comestible of aspartame with a metal salt capable of hydrationprolongs the sweetness life of the comestible, i.e. stabilizes theaspartame against decomposition whereby maintaining a desired level ofaspartame for a longer time. It is hypothesized, without being limitedto any particular theory of the invention, that the metal salt acts as adessicant and scavenges moisture to help prevent the decomposition ofthe aspartame and extend its sweetness life. Preferably, the metal saltalso promotes an acidic, about 2-5, pH range to help stabilize theaspartame from decomposition.

Examples of ingestible anhydrous metal salts which can be used arealumium sulfate, calcium chloride, ferrous sulfate, ferric citrate,ferric pyrophosphate, and the like. Preferred metal salts are calciumchloride and aluminum sulfate. The amount of anhydrous metal salt thatneed be present for purposes of the invention will in general depend onthe capability of the metal salt to undergo hydration. It has been foundthat in comestibles, such as chewing gum sweetened with aspartame, thatthe aspartame is acceptably stabilized against decomposition byincorporating with it an equivalent stoichiometric amount of metal saltbased on the theoretical amount of water of hygoration for theparticular metal salt selected. In general, the equivalent amount ofanhydrous me al salt used can for convenience be computed on a weightbasis rather than on a molar basis. Typically, the amount of metal saltused will be from about 0.5 to about 1.5 times the weight of theaspartame used divided by the theoretical amount of water of hydrationof that particular anhydrous metal salt. The preferred weight amount ofthe anhydrous metal salt to be incorporated into the matrix will includea small excess, i.e. 10%, over the weight of the aspartame divided bythe water of hydration number of the anhydrous metal salt. Thus, forexample, in the situation when aluminum sulfate is the anhydrous metalsalt, the preferred grams to aluminum sulfate would be ##EQU1##

Preferably, the aspartame containing compositions of the presentinvention comprise aspartame, hygroscopic metal salt and a liquidbinding agent together in the form of an aerated matrix. Typically, theaspartame is present in an effective sweetening amount. The liquidbinding agent can be glycerin, hydrogenated starch hydrolysate,propylene glycol and the like. Preferably, the liquid binding agent isglycerin. In this regard, it should be appreciated that normal foodgrade glycerin is acceptable for use, i.e. the glycerin need not beanhydrous. Additionally, the matrix can also include an excepient orsuspending agent such as microcrystalline cellulose, sodiumcarboxymethyl cellulose, mixtures thereof, and gums such as gum arabicto promote delivery of the matrix.

The present invention also encompasses compositions comprisingaspartame, a liquid binding agent such as glycerin and an excipient orsuspending agent such as microcrystalline cellulose in the form of anaerated matrix. These compositions, without the presence of anhygroscopic metal salt, have also been found useful to stabilizeaspartame against decomposition and prolong the sweetness shelf life ofcomestibles containing such cell positions.

More particularly the preferred matrix comprises from about 70 to about10 weight percent glycerin, from about 1 to about 20 weight percentmicrocrystalline cellulose, from about 1 to about 10 weight percentaspartame, and an appropriate amount of an ingestible hygroscopic metalsalt. More preferably, the present compositions comprise from about 85to about 90 weight percent glycerin, from about 5 to about 10 weightpercent microcrystalline cellulose, from about 3 to about 5 weightpercent aspartame and an appropriate amount of hygroscopic metal salt.It will be appreciated that the amount of the hygroscopic metal saltwill depend on the amount of aspartame present and preferably will bepresent in a weight amount about 1.1 times the weight of aspartamepresent divided by the effective water of hydration number of the metalsalt.

Commercial microcrystalline cellulose often contains sodiumcarboxymethyl cellulose as a component. This mixture results from theprocess to convert alpha cellulose to microcrystalline cellulose. Such aproduct is sold by FMC Corporation is the colloidal grade of Avicel(Avicel is a Trademark of FMC Corporation). Consequently when this formof microcrystalline cellulose is used to prepare the matrix, sodiumcarboxymethyl cellulose will also be present in the matrix.

The aerated matrix is prepared by the use of standard equipment such asa cobart mixer that permits the folding of the components so as to formair spaces in the matrix containing the aspartame. A single blade kettleor like equipment will suffice. The aspartame containing matrix has afoam-like appearance. Yet despite its texture, the present matrixextends the sweetness life of the aspartame. In general the density ofthe matrix is from about 0.2 to about 0.8 grams/milliter.

The compositions of the present invention have utility in a variety ofcomestible products, including but not limited to chewing gum, candy,and other products in which aspartame is used as a sweetener. One of theprincipal products using aspartame for which the composition of thepresent invention has applicability is chewing gum.

In general chewing gum compositions containing the aerated matrix of thepresent invention comprise:

    ______________________________________                                                       Weight Percent                                                 Component        General  Preferred                                           ______________________________________                                        Gum Base         15-35    20-30                                               Aerated Matrix    1-20     2-10                                               Bulking Agents   50-75    60-70                                               Flavor           0.5-5    1-3                                                 ______________________________________                                    

The gum bases useful in the present invention, include those gum basesutilized, respectively, for chewing gums or bubble gums. Both bases maybe any water insoluble gum base known in the art. Thus, included can benatural or synthetic elastomers such as butadiene-styrene copolymers,polyisobutylene and isobutylene-isoprene copolymers; natural gums orelastomers such as chicle, natural rubber Jelutong, balata, guttapercha,lechi caspi, sorva, guttakay, crown gum, perillo or mixtures thereof.Among these, butadiene-styrene copolymer, polyisobutylene,isobutylene-iso-prene copolymer or mixtures, are frequently used.

The gum base usually includes an elastomer solvent, which may beselected from terpene resins, such as polymers of α-pinene or β-pinene;rosin derivatives including hydrogenated or partially hydrogenatedderivatives, such as the glycerol ester of polymerized rosin, alcoholesters of rosin, such as the gIycerol ester of hydrogenated rosin, thepentaerythritol ester of hydrogenated rosin, the pentaerythritol esterof partially hydrogenated rosin, the glyceryl esters of partiallyhydrogenated rosin, the glyceryl ester of rosin and mixtures thereof.

The gum base may include a non-toxic vinyl polymer, such as polyvinylacetate and its partial hydrolyzate, polyvinyl alcohol, and mixturesthereof. When utilized, the vinyl polymer may possess a molecular weightranging from abut 3,000 up to and including 94,000.

The base may include an oleaginous plasticizer, such as hydrogenatedvegetable oil, cocoa butter, natural waxes, petroleum waxes such as thepolyethylene waxes, paraffin waxes, and microcrystalline waxes withmelting ranges starting at higher than 80° C., or mixtures thereof.These materials may be utilized generally as softeners.

The gum base may include mineral adjuvants such as calcium carbonate,magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate,talc, tricalcium phosphate and the like, as well as mixtures thereof.These mineral adjuvants may serve as fillers and texturing agents.

Fatty acids may also be included, to serve as softeners, and suitablefatty acids would include stearic acid, palmitic acid, oleic acid, andmixtures thereof. The gum bases also frequently include emulsifiers,particularly those that would be compatible with the vinyl polymer, ifincluded in the base. Particularly, lecithin, glyceryl monostearate,fatty acid monoglycerides, diglycerides and triglycerides, glyceroltriacetate, propylene glycol monostearate and mixtures thereof may beused.

The gum base composition may also include conventional additive such asantioxidants, preservatives, colorants and the like. For example,titanium dioxide may be utilized as a colorant, and an antioxidant suchas butylated hydroxytoluene, butylated hydroxyanisole, propyl gallate,and mixtures thereof, may also be included.

Naturally, the gum bases may be prepared for a variety of products,including conventional gums and bubble gums, and the invention is notlimited to a specific gum base fprmulation. The above description istherefore presented for purposes of illustration only. Regardless of thegum base employed, the gum composition of the present inventiongenerally includes such gum base in an amount ranging from about 15% to35% by weight of the total composition (unless otherwise specified,stated percentages are by weight of the total composition). In additionto the ingredients limited above, includable within the gum base, thegum compositions may also include a variety of additional adjuvantmaterials, such as plasticizers, softeners, thickeners, and, of course,various flavors.

Useful plasticizers or softeners, include lanolin, propylene glycol,glycerin (in addition to that supplied by the matrix) and the like, andmixtures of these, and are included optionally to achieve desiredtexture and consistency of the final gum composition. Typically, rangesfor these softeners can be from 0-5% and preferably from 0-1%.

The gum compositions may also contain thickeners, that may be employedalone or in conjunction with other softeners. The thickeners may includemethyl cellulose, alginates, carrageenan, xanthan gum, gelatin, carob,tragacanth, locust bean, and carboxy methyl cellulose. Typically, rangesfor these thickeners can be from 0-10%, and preferably between 0.5%-2%.

In addition, various bulking agents can be included in the composition.Bulking agents which also input sweetening are preferred. Ingredientsincluding corn syrup sugars, sucrose, dextrose, maltose, sugar alcoholssuch as sorbitol, mannitol xylitol and the other sugar alcohols as wellas hydrolyzed cereal solids, are comtemplated and may be includedherein. Typical ranges for these ingredients can be from 25% to 75% andpreferably from 50%-60%.

The gum compositions may contain a variety of flavors alone or inmixture with each other, depending upon the type of gum is is desired toprepare. Particularly, flavors useful in the present invention includeessential oils, such as cinnamon, spearmint, peppermint, birch, aniseand the like; natural fruit flavors derived from the essence of fruits,such as apple, pear, peach, strawberry, cherry, apricot, orange,watermelon, banana and the like; bean-derived flavors, such as coffee,cocoa and the like; wine-derived flavors, such as curacao zin and thelike; and pungent materials, such as affinin, pepper, mustard and thelike. Typically, the flavoring will be present in an amount up to 3% andpreferably at about 1.5%. It would be appreciated that certain flavorssuch as cinnamon may accelerate decomposition of the aspartame fasterthan other flavors.

The preparation of compositions in accordance with the present inventionis illustrated by the following examples 1-7.

EXAMPLE 1

Glycerin (88 parts by weight) and aspartame (4 parts by weight) wereplaced in a Hobart bowl and mixed slowly at room temperature until thecomponents were dispersed. Then the Avicel microcrystalline cellulose (8parts by weight) was added thereto and the three components were mixedat a low speed until there was complete dispersion. The speed of themixer was increased and the mixing continued until an aerated conditionwas achieved. The density of this product was determined by comparisonto the weight of water/mI to be 0.70 grams/ml and the product's pH was6.1. After 10 weeks at room temperature an HPLC analysis indicated allof the aspartame remained in the matrix with no appreciabledecomposition.

EXAMPLE 2

Glycerin (2627.7 grams, was placed in a Hobart bowl and mixed with themixer set at speed #1. Aspartame (109.8 grams) was added to the glycerinand mixed at this low speed until it was completely dispersed, usuallywithin five months. Avicel Type RC-591F microcrystalline cellulose(262.8 grams) was added to the mixture in the Hobart bowl and mixed for5 minutes with the speed of the mixer at speed #2 and then mixed for anadditional 5 minutes at the higher speed of the mixer designated #3.This product was found to have a density of 0 73 grams/ml.

The matrices of Examples 3-7 were satisfactorily prepared using theprocedure of Example 2 .

EXAMPLE 3

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       1818         90.0                                              Avicel RC-591F 174          8.7                                               Aspartame      8            0.4                                               ______________________________________                                    

The product had a density of 0.62 grams/ml.

EXAMPLE 4

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       2631         87.69                                             Avicel RC-591F 261          8.70                                              Aspartame      108          3.61                                              ______________________________________                                    

EXAMPLE 5

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       2465         82.18                                             Avicel RC-591F 246          8.20                                              Aspartame      289          9.62                                              ______________________________________                                    

EXAMPLE 6

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       2629         87.64                                             Avicel RC-591F 263          8.75                                              Aspartame      108          3.61                                              ______________________________________                                    

EXAMPLE 7

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       2465         82.18                                             Avicel RC-591F 246          8.20                                              Aspartame      289          9.62                                              ______________________________________                                    

Some of the following examples illustrate the preparation ofcompositions of the present invention containing an anhydrous metalsalt. For purposes of illustration these examples show the use ofspecific salts such as aluminum sulfate; however, the present inventionshould not be construed as being limited thereto.

EXAMPLE 8

The procedure of Example 2 was repeated with the following components inthe stated amounts.

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       5246         87.44                                             Avicel RC-591F 522          8.70                                              Aluminum Sulfate                                                                             15           0.25                                              Aspartame      217          3.61                                              ______________________________________                                    

This product had a density of 0.55 grams/ml.

EXAMPLE 9

Glycerin (1748 grams) was placed in a Hobart bowl. Avicel RC-591F (174grams) and aluminum sulfate (5 grams) were premixed and screened using a200 mesh screen. This premix was added slowly to the glycerin in theHobart bowl and mixed for 14 minutes at a speed setting of 1. It wasthen mixed for 5 minutes at a speed setting of 2 and then it was mixedfor 5 minutes at a speed setting of 3. It was then removed from theHobart bowl for use.

EXAMPLE 10

Avicel RC-591F (261 grams), aluminum sulfate (8 grams) and aspartame(108 grams) were screened using a 20 mesh screen. Glycerin (2623 grams)was placed in a Hobart boil and mixing started at speed #1. The premixedAvice RC-591F, aluminum sulfate and aspartame were added to the glycerinover a 12 minute addition time. Then it was mixed for 5 minutes at the#2 speed, followed by 15 minutes of mixing at the #3 speed. The matrixwas removed from the Hobart bowl and placed into a container.

EXAMPLE 11

The procedure of Example 10 was repeated with the following componentsin the stated amounts.

    ______________________________________                                                     Weight (Grams)                                                                           Percent                                               ______________________________________                                        Glycerin       2458         81.93                                             Avicel RC-591F 246          8.20                                              Aluminum Sulfate                                                                             8            0.25                                              Aspartame      289          9.62                                              ______________________________________                                    

The matrix was removed from the Hobart bowl and placed into a container.

The following examples illustrate the preparation of the gumcompositions of the present invention using the matrices previouslydescribed as the sweetener and the improvement in the stability of theaspartame contained therein. In the tests, unless otherwise stated, theaspartame content of product maintained at room temperature (70° F., 50%RH) and at 105° F. (25% RH). was determined at time intervals. In theExamples, PPM means parts per million by weight. Aspartame content ofthe samples was determined by HPLC. Stick gum was packaged in metalizedfoil packets. These examples are for purpose of illustration and thepresent invention should not be construed as being limited thereto.

EXAMPLE 12

Preparation of Sugarless Gum

Gumbase (196 grams) was placed in a Hobart bowl and melted. Mannitol (56grams) and sorbitol (195.8 grams) were added to the gumbase and mixedfor 2 minutes The matrix of Example 2 (48 grams) was added to thismixture which was mixed for an additional 3 minutes. Then the remainderof the sorbitol (195.8 grams) was added followed by an additional 2minutes of mixing. Peppermint flavor (8.4 grams) was added with anadditional 3 minutes of mixing. Then the gum was rolled into sheets andcut into squares.

After being maintained at room temperature for one month, the aspartamecontents of the gum was 86 weight percent of the initial amount. After10 weeks at room temperature, the aspartame content of the gum was 80weight percent of the initial amount

EXAMPLE 13 Preparation of Sugarless Bubble Gum

Gumbase (140 grams), lecithin (2.1 grams) and the matrix of Example 6(56 grams) were added to a Hobart bowl and mixed for 2 minutes. Sorbitol(241 grams) was added thereto and mixed for 2 minutes. Glycerin (14grams) was added and mixed an additional 2 minutes. Additional sorbitol241 grams), fruit flavor (5.6 grams) and pink color solution (0.28grams) were added, followed by an additional 3 minutes of mixing. Aportion of this gum product was maintained at room temperature andanalyzed intervallicly for aspartame content. A second portion of thisgum product was maintained at a temperature of 105° F. and intervalliclyanalyzed for aspartame content with the following result:

    ______________________________________                                        Aspartame Content                                                             Room Temperature    105° F.                                                           Percent of         Percent of                                  Week   PPM     Initial Amount                                                                             PPM   Initial Amount                              ______________________________________                                        0      2900    100          2900  100                                         5      2262    78.00        --    --                                          6      --      --           1886  65.03                                       9      --      --            861  28.59                                       11     --      --            666  22.99                                       17     1601    55.21        --    --                                          27     1518    52.34        --    --                                          40     1462    50.41        --    --                                          43     1378    47.52        --    --                                          ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 1and the test results at 105° F. are graphically depicted in FIG. 2.

EXAMPLE 14 Preparation of Bubble Gum

The procedure of Example 13 was repeated except that the matrix ofExample containing aluminum sulfate was used in the preparation of thebubble gum with the following results:

    ______________________________________                                        Aspartame Content                                                             Room Temperature    105° F.                                                           Percent of         Percent of                                  Week   PPM     Initial Amount                                                                             PPM   Initial Amount                              ______________________________________                                        0      2900    100          2900  100                                         5      2827    97.48        --    --                                          6      --      --           2062  71.10                                       9      --      --           1783  61.48                                       11     --      --           1598  55.10                                       17     2481    85.55        --    --                                          27     2420    83.45        --    --                                          40     2219    76.51        --    --                                          43     2159    74.44        --    --                                          ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 3and the test results at 105° F. are graphically depicted in FIG. 4.

EXAMPLE 15 Preparation of Bubble Gum

Gumbase (140 grams) wa° placed into a warm kettle. After stirring for 10minutes, lecithin (2.1 grams), pink color (0.28 grams), sorbitol (241grams) and matrix of Example 6 (56 gram) were added to the gum base andstirred for 4 minutes. Fruit flavor (5.6 grams) and the remainder of thesorbitol (241 grams) were then added to the contents of the kettle withstirring for 4 minutes. Glycerine (14 grams) was added and 3 minuteslater the gum was removed from the kettle. A portion of the gum wasmaintained at room temperature and another portion was kept at 105° F.Each test gum was analyzed over time for aspartame content with thefollowing ingredients:

    ______________________________________                                        Aspartame Content                                                             Room Temperature     105° F.                                                           Percent of         Percent of                                 Week  PPM       Initial Amount                                                                             PPM   Initial Amount                             ______________________________________                                         0    2806      100          2806  100                                         4    --        --           2328  82.97                                       7    --        --           1868  66.57                                      11    2674      95.30         732  26.09                                      21    2457      87.56        --    --                                         34    2213      78.87        --    --                                         38      2132.6  76.00        --    --                                         ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 5and the test results at 105° F. are graphically depicted in FIG. 6.

EXAMPLE 16 Preparation of Bubble Gum

The procedure of Example 15 was repeated except that the matrix ofExample 9 containing aluminum sulfate was used in the preparation of thebubble gum with the following results:

    ______________________________________                                        Aspartame Content                                                             Room Temperature     105° F.                                                           Percent of         Percent of                                 Week  PPM       Initial Amount                                                                             PPM   Initial Amount                             ______________________________________                                         0    3144      100          3144  100                                         4    --        --           2848  91.46                                       7    --        --           2340  75.14                                      11    2895      92.08        1424  45.73                                      21    2841      90.36        --    --                                         34    2644      84.91        --    --                                         38    2605      82.85        --    --                                         ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 7and the test results at 105° F. are graphically depicted in FIG. 8.

EXAMPLE 17 Preparation of Slab and Stick Gum

Gum base (312 grams) and calcium carbonate (78 grams) were placed in awarm kettle and mixed. Lecithin (4.5 grams), sorbitol (475 grams) andthe matrix of Example 8 were added thereto and stirred. The remainder ofthe sorbitol (475 grams) and peppermint flavor (18 grams) were thenadded and the product stirred an additional 5 minutes. A portion of thisproduct was formed into slab shaped pieces and a portion of the productwas formed into sticks for testing.

(a) The slab shaped gram was tested for stability of the aspartame withthe following results:

    ______________________________________                                        Aspartame Content                                                             Room Temperature     105° F.                                                           Percent of         Percent of                                 Week  PPM       Initial Amount                                                                             PPM   Initial Amount                             ______________________________________                                         0    3543      100          3543  100                                         3    --        --           3109  87.75                                       9    --        --           2213  62.46                                      11    --        --           1960  55.32                                      12    3028      85.46        --    --                                         13    --        --           1695  47.84                                      15    --        --           1267  35.76                                      17    3001      84.70         662  18.68                                      22    2982      84.17        --    --                                         27    2873      81.09        --    --                                         31    2599      73.36        --    --                                         ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 9and the test results at 105° F. are graphically depicted in FIG. 10.

(b) The stick shaped gum was tested for stability of the aspartame withthe following results:

    ______________________________________                                        Aspartame Content                                                             Room Temperature        105° F.                                                      Percent of         Percent of                                   Week   PPM    Initial Amount                                                                              PPM  Initial Amount                               ______________________________________                                         0     3526   100           3526 100                                           3     --     --            2911 82.56                                         7     --     --            2244 63.07                                         9     --     --            1979 56.13                                        11     --     --            1786 50.65                                        12     2996   85.0          --   --                                           13     --     --            1405 39.85                                        15     --     --            1135 32.19                                        17     2975   84.37         --   --                                           22     2913   82.62         --   --                                           27     2975   84.37         --   --                                           31     2639   74.84         --   --                                           ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 11and the test results at 105° F. are graphically depicted in FIG. 12.

EXAMPLE 18 Preparation of Slab and Stick Gum

The procedure of Example 17 was repeated with the exception that xylitolwas substituted for sorbitol.

(a) The slab shaped gum was tested for stability of the aspartame withthe following results:

    ______________________________________                                        Aspartame Content                                                             Room Temperature        105° F.                                                      Percent of         Percent of                                   Week   PPM    Initial Amount                                                                              PPM  Initial Amount                               ______________________________________                                         0     3351   100           3351 100                                           3     --     --            3207 95.70                                        10     --     --            2458 73.35                                        11     --     --            2136 63.74                                        12     3140   93.70         --   --                                           13     --     --            2097 62.58                                        15     --     --            1445 43.12                                        17     3113   92.90         1479 44.14                                        22     2903   86.63         --   --                                           27     2930   87.44         --   --                                           31     2892   86.30         --   --                                           ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 13and the test results at 105° F. are graphically depicted in FIG. 14.

(b) The stick gum was tested for stability of the aspartame with thefollowing results:

    ______________________________________                                        Aspartame Content                                                             Room Temperature        105° F.                                                      Percent of         Percent of                                   Week   PPM    Initial Amount                                                                              PPM  Initial Amount                               ______________________________________                                         0     3356   100           3356 100                                           3     --     --            3233 96.34                                        10     --     --            2513 74.88                                        11     --     --            2173 64.75                                        13     --     --            2084 62.10                                        15     3099   92.34         1354 40.35                                        17     --     --            1512 45.05                                        19     2973   88.89         --   --                                           24     2956   88.08         --   --                                           29     2863   85.31         --   --                                           34     2727   81.26         --   --                                           ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 15and the test results at 105° F. are graphically depicted in FIG. 16.

Another embodiment of the present invention includes compositionscontaining hydrogenated starch hydrolysate. The hydrogenated starchhydrolysate can be from about 0.2 to about 15 weight percent of thechewing gum composition.

Commercially available hydrogenated starch hydrolysate is also referredto a hydrogenated glucose syrup. It is sold under the trademark Lycasinas an aqueous solution having a moisture content of about 20 to 35weight percent. The present invention permits this material to be usedwithout precooking to lower its moisture content which precooking issometimes required in other applications including other chewing gumapplications using aspartame.

Examples 19 and 20 show gum compositions of the present inventioncontaining hydrogenated starch hydrolysate and the aspartame content attime intervals with product maintained at room temperature and at 105°F.

EXAMPLE 19 Preparation of Gum Containing Hydrogenated Starch Hydrolysate

A paste containing uncooked hydrogenated starch hydrolysate (176.2grams) and xylitol (176.2 grams) were placed in a kettle. Gum base (416grams), calcium carbonate (104 grams) and lecithin (10 grams) were addedto the contents of the kettle and mixed for 2 minutes. Xylitol (512.3grams) was then added to the mixture which was stirred for 3 minutes.The matrix of Example 7 (69.0 grams) was then added and mixed for 3minute. Additional xylitol (512.3 grams) and flavor (24 grams) wereadded and the mixture stirred for 4 minutes. Then 30 sticks of gum wereformed from the product, 15 were kept at room temperature and 15 weremaintained at 105° F. Analyses of the aspartame content were made attime intervals, as follows:

    ______________________________________                                        Aspartame Content                                                             Room Temperature    105° F.                                                           Percent of         Percent of                                  Week   PPM     Initial Amount                                                                             PPM   Initial Amount                              ______________________________________                                        0      2740    100          2740  100                                         2      --      --           2185  79.74                                       4      --      --           1993  72.74                                       6      2520    91.97        1799  65.66                                       8      --      --           1713  62.52                                       11     --      --           1432  52.26                                       12     2327    84.93        --    --                                          14     --      --           1229  44.85                                       17     2301    83.98        --    --                                          ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 17and the test results at 105° F. are graphically depicted in FIG. 18.

EXAMPLE 20 Preparation of Gum Containing Hydrogenated Starch Hydrolysate

A paste containing uncooked hydrogenated starch hydrolysate (176.2grams) and xylitol (176.2 grams) was placed into a kettle. Gum base (416grams), calcium carbonate (104) grams) and lecithin (352.4 grams) wereadded to the kettle and the mixture was stirred for 2 minutes. Xylitol(512.3 grams) was added to the contents of the kettle and mixed for 3minutes. The matrix of Example 11 (69 rams) was then added and mixed -or3 minutes. Additional xylitol (512.3 grams) and flavor were then addedand the product mixed for 4 minutes The product was formed into 30sticks of gum. 15 sticks of gum were kept at room temperature and 15were maintained at 105° F. Analyses of the aspartame content were madeover time, as follows:

    ______________________________________                                        Aspartame Content                                                             Room Temperature    105° F.                                                           Percent of         Percent of                                  Week   PPM     Initial Amount                                                                             PPM   Initial Amount                              ______________________________________                                        0      2934    100          2934  100                                         2      --      --           2478  74.23                                       4      --      --           2245  76.52                                       6      2708    92.3         2040  69.53                                       8      --      --           1921  65.47                                       11     --      --           1672  56.99                                       12     2519    85.86        --    --                                          14     --      --           1361  46.39                                       17     2492    84.94        --    --                                          ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 19and the test results at 105° F. are graphically depicted in FIG. 20.

Example 21 shows the preparation of chewing gum by the direct additionof aspartame and glycerin and without the formation of a marix andwithout the addition of Avicel or a hygroscopic metallic salt. Theaspartame content of the gum at intervals of time during its life weredetermined.

EXAMPLE 21

Lecithin (10.0 grams) were added to warm gum base (520.0 grams)contained in a kettle and mixed for 2 minutes. Xylitol (639.7 grams andaspartame (6.6 grams) were added to the mixture which was mixed for anadditional 3 minutes. Glycerin (160.0 grams) was then added to themixture which was then mixed for an additional 3 minutes. Xylitol (639.7grams) and peppermint flavor (24.0 grams) were then added to the mixturewith 4 minutes of additional mixing. 300 sticks of chewing gum were madefrom the mixture with 150 sticks maintained at room temperature and 150sticks maintained at 105° F. for accelerated testing. The sticks of gumwere intervallicly analyzed for aspartame content with the followingresults:

    ______________________________________                                        ROOM TEMPERATURE    105° F.                                                           % OF INITIAL       % OF INITIAL                                WEEK   PPM     AMOUNT       PPM   AMOUNT                                      ______________________________________                                        0      2189.00 100.00       2189.00                                                                             100.00                                      2      --      --           1448.00                                                                             66.15                                       4      --      --           1157.00                                                                             52.86                                       5      1560.00 71.27        --    --                                          6      --      --           1006.00                                                                             45.96                                       10     1473.00 67.29        --    --                                          13     --      --            226.00                                                                             10.30                                       14      552.00 25.22        --    --                                          ______________________________________                                    

The test results at room temperature are graphically depicted in FIG. 21and the test results at 105° F. are graphically depicted in FIG. 22.

Examples 22-41 further demonstrate the effectiveness of the presentinvention. Examples 22-25 were prepared by direct addition of theirrespective ingredients to the gum composition, i.e. the aspartame,glycerin, aluminum sulfate and/or Avicel were not delivered in matrixform. Example 22 was prepared with the direct addition of aspartame andglycerin; Example 23 was prepared with the direct addition of aspartame,aluminum sulfate and glycerin; Example 24 was prepared with the directaddition of aspartame, Avicel and glycerin; Example 25 was prepared withthe direct addition of aspartame, aluminum sulfate, Avicel andglycerine. Examples 26-41 were prepared by adding aspartame, glycerin,and/or a hygroscopic metal salt for silica), and/or Avicel (or gumarabic) in matrix form to the gum composition. Each example used thesame peppermint flavor and each example included a gum base whichcomprised 25 weight percent calcium carbonate (i.e. the amount ofcalcium carbonate equals the total weight specified for the gum basetime 20%). When Avicel was included in the composition, it was AvicelRC-941F.

The general procedure for the preparation of the gum compositions wasadding the lecithin to melted gum base in a warm kettle and mixing thecombination for 2 minutes. Then one-half of the total amount of thepulverized xylitol was added to the mixture in the kettle and mixed for3 minutes. Glycerin was then added with 3 minutes of mixing. In Examples22-25, the aspartame and other direct additives (i.e. aluminum sulfateand/or Avicel) were added with the first half of the xylitol. InExamples 26-41, the matrix was added to the kettle, and the combinationwas mixed for 3 minutes. Then the remaining one-half of the pulverizedxylitol and the flavoring were added to the mixture followed by 4minutes of stirring. Then the gum compositions were formed into 200sticks of gum, 100 sticks were maintained at room temperature and 100sticks were maintained at 105° F. for subsequent analysis.

The compositions of the chewing gums of Examples 22-41 were as follows:

EXAMPLE 22

    ______________________________________                                                   WEIGHT (grams)                                                                            PERCENT                                                ______________________________________                                        Gum Base     520.0         26.00                                              Aspartame    6.6           0.33                                               Glycerin     160.0         8.00                                               Xylitol      1279.4        63.97                                              Flavor       24.0          1.20                                               Lecithin     10.0          0.50                                               ______________________________________                                    

EXAMPLE 23

    ______________________________________                                                    WEIGHT (grams)                                                                            PERCENT                                               ______________________________________                                        Gum Base      520.0         26.00                                             Aspartame     6.6           0.33                                              Aluminum Sulfate                                                                            0.4           0.02                                              Glycerin      160.0         8.00                                              Xylitol       1279.4        63.95                                             Flavor        24.0          1.20                                              Lecithin      10.0          0.50                                              ______________________________________                                    

EXAMPLE 24

    ______________________________________                                                   WEIGHT (grams)                                                                            PERCENT                                                ______________________________________                                        Gum Base     520.0         26.00                                              Aspartame    6.6           0.33                                               Avicel       16.0          0.80                                               Glycerin     160.0         8.00                                               Xylitol      1263.4        63.17                                              Flavor       24.0          1.20                                               Lecithin     10.0          0.50                                               ______________________________________                                    

EXAMPLE 25

    ______________________________________                                                    WEIGHT (grams)                                                                            PERCENT                                               ______________________________________                                        Gum Base      520.0         26.00                                             Aspartame     6.6           0.33                                              Avicel        16.0          0.80                                              Aluminum Sulfate                                                                            0.4           0.02                                              Glycerin      160.0         8.00                                              Xylitol       1263.4        63.15                                             Flavor        24.0          1.20                                              Lecithin      10.0          0.50                                              ______________________________________                                    

EXAMPLES 26-41 (General Formulation)

    ______________________________________                                                   WEIGHT (grams)                                                                            PERCENT                                                ______________________________________                                        Gum Base     520.0         26.00                                              Xylitol      1263.0        63.15                                              Flavor       24.0          1.20                                               Lecithin     10.0          0.50                                               Matrix       183.0         9.15                                               ______________________________________                                    

The matrices used in Examples 26-41 were in general prepared by addingthe hygroscopic compound and/or the Avicel to glycerin in a Hobart bowland mixing slowly at speed #1 until it was completely mixed in. Then theaspartame was added and mixed at speed #1 until it was totallyincorporated. The composition was then mixed at speed #2 for 5 minutesand then mixed at speed #3 for an additional 5 minutes.

The respective composition of the matrices used for Examples 26-41 wereas follows:

EXAMPLE 26

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1928          96.39                                          Aspartame         72           3.61                                           ______________________________________                                    

EXAMPLE 27

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1754          87.69                                          Gum Arabic        174          8.70                                           Aspartame         72           3.61                                           ______________________________________                                    

EXAMPLE 28

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1749          87.44                                          Gum Arabic        174          8.70                                           Aluminum Sulfate   5           0.25                                           Aspartame         72           3.61                                           ______________________________________                                    

EXAMPLE 29

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1748          87.44                                          Avicel            174          8.70                                           Aluminum Sulfate   5           0.25                                           Aspartame         72           3.61                                           ______________________________________                                    

EXAMPLE 30

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1924.39       96.22                                          Silica Dioxide Gel                                                                             3.61          0.18                                           Aspartame        72.00         3.60                                           ______________________________________                                    

EXAMPLE 31

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1750.40       87.52                                          Silica Dioxide Gel                                                                             3.61          0.18                                           Aspartame        72.00         3.60                                           Avicel           174.00        8.70                                           ______________________________________                                    

EXAMPLE 32

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1923.56       96.18                                          Calcium Chloride 4.44          0.22                                           Aspartame        72.00         3.60                                           ______________________________________                                    

EXAMPLE 33

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1749.56       87.48                                          Calcium Chloride 4.44          0.22                                           Aspartame        72.00         3.60                                           Avicel           174.00        8.70                                           ______________________________________                                    

EXAMPLE 34

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1919.23       95.96                                          Zinc Chloride    8.77          0.44                                           Aspartame        72.00         3.60                                           ______________________________________                                    

EXAMPLE 35

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1745.23       87.26                                          Zinc Chloride    8.77          0.44                                           Aspartame        72.00         3.60                                           Avicel           174.00        8.70                                           ______________________________________                                    

EXAMPLE 36

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1922.17       96.11                                          Ferrous Sulfate  5.83          0.29                                           Aspartame        72.00         3.60                                           ______________________________________                                    

EXAMPLE 37

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1748.17       87.41                                          Ferrous Sulfate  5.83          0.29                                           Aspartame        72.00         3.60                                           Avicel           174.00        8.70                                           ______________________________________                                    

EXAMPLE 38

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1922.67       96.13                                          Aluminum Chloride                                                                              5.33          0.27                                           Aspartame        72.00         3.60                                           ______________________________________                                    

EXAMPLE 39

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin         1748.67       87.43                                          Aluminum Chloride                                                                              5.33          0.27                                           Aspartame        72.00         3.60                                           Avicel           174.00        8.70                                           ______________________________________                                    

EXAMPLE 40

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin Monocaprolate                                                                         1754.00       87.70                                          Avicel           174.00        8.70                                           Aspartame        72.00         3.60                                           ______________________________________                                    

EXAMPLE 41

    ______________________________________                                        MATRIX COMPRISED OF:                                                                           WEIGHT (grams)                                                                              PERCENT                                        ______________________________________                                        Glycerin Monocaprolate                                                                         1749.00       87.45                                          Avicel           174.00        8.70                                           Aspartame        72.00         3.60                                           Aluminum Sulfate 5.00          0.25                                           ______________________________________                                    

Table 1 shows the relative percent of the initial aspartame contentpresent in the gum compositions after the sticks of gum were maintainedat 105° F. for the time periods set forth.

                  TABLE 1                                                         ______________________________________                                                     ASPARTAME RETENTION                                                           (% OF INITIAL AMOUNT)                                            EXAMPLE NO.    1 MONTH    7 WEEKS                                             ______________________________________                                        22             87.5       78.0                                                23             88.7       74.0                                                24             75.4       60.0                                                25             82.8       60.9                                                26             76.2        NA*                                                27             77.0       NA                                                  28             79.7       NA                                                  29             70.4       61.8                                                30             74.5       NA                                                  31             71.3       NA                                                  32             109.3      100.0                                               33             79.0       NA                                                  34             98.6       78.0                                                35             73.2       NA                                                  36             76.1       NA                                                  37             67.4       NA                                                  38             74.8       NA                                                  39             81.7       79.9                                                40             46.6       NA                                                  41             68.8       NA                                                  ______________________________________                                         NA* = Not Analyzed                                                       

The chewing gum compositions contemplated by the present inventioncomprise all types of chewing gums and chewing gum formulations known tothose skilled in the art. For example, stick, slab and chunk sizes;sugarless, sugar sweetened and mixtures thereof; regular consistency,soft chew consistency, non-stick and bubble gum; and sugar and sugarlesscenter filled gums are all contemplated by the invention.

While the foregoing examples used chewing gum formulations, thecompositions of the present invention can be also used in other productsusing aspartame as a sweetener.

What is claimed is:
 1. A comestible which comprises aspartame as asweetener and an effective amount of an ingestible hydrotablehygroscopic metallic salt to stabilize the aspartame againstdecomposition.
 2. The comestible of claim 1 wherein the metallic salt isaluminum sulfate.
 3. The comestible of claim 1 wherein the metallic saltis calcium chloride.
 4. The comestible of claim 1 wherein said metallicsalt is present in the comestible in a weight amount of from about 0.5to about 1.5 times the weight of aspartame present in the comestibledivided by its moles of water of hydration.
 5. The comestible of claim 4wherein the amount of metallic salt present is between about 0.9 toabout 1.1 times the weight of aspartame present divided by its moles ofwater of hydration.
 6. The comestible of claim 1 wherein the comestibleis chewing gum.
 7. A method for stabilizing aspartame againstdecomposition comprising forming a composition including glycerin, aneffective stabilizing amount of an hydratable hygroscopic metal salt andaspartame.
 8. The method of claim 7 wherein the composition is mixed toform an aerated matrix.
 9. The method of claim 8 wherein the matrix hasa density between about 0.2 grams per milliliter and about 0.8 grams permilliliter.
 10. A method for stabilizing aspartame comprising combininga liquid binding ingredient, a hydrotable ingredient, and aspartame andmixing to form an aerated matrix having aspartame dispersed throughoutthe matrix.
 11. The method of claim 10 which further includes the stepof mixing a suspending agent with said ingredients of the matrix. 12.The method of claim 11 wherein the liquid binding ingredient comprisesglycerin, the hygroscopic ingredient comprises an ingestible metal saltand the suspending agent comprises microcrystalline cellulose.
 13. Themethod of claim 12 wherein the metal salt is at least partiallyanhydrous and the metal salt is present in a weight amount equal toabout 0.5 to about 1.5 times the weight of aspartame present divided bythe moles of hydration of said metal salt.
 14. The method of claim 13wherein the metal salt is calcium chloride.
 15. The method of claim 13wherein the metal salt is aluminum sulfate.
 16. A chewing gumcomposition containing substantially uncooked binding components andcomprising gum base and unencapsulated aspartame mixed substantiallythroughout said base and binding components, and having an aspartamecontent approximately nine months after preparation of the chewing gumcomposition of at least about 50 weight percent of its initial aspartamecontent.
 17. The chewing gum composition of claim 16 which furthercomprises an effective amount of an ingestible hydratable metal salt 18.The chewing gum composition of claim 17 which further comprisesglycerine and wherein said aspartame and said metal salt are initiallyin the chewing gum composition together with said glycerine in the formof an aerated matrix.
 19. The chewing gum composition of claim 18 whichfurther comprises microcrystalline cellulose and wherein said matrixalso includes said microcrystalline cellulose.
 20. A composition usefulfor the sweetening of chewing gum which comprises an effectivesweetening amount of a matrix comprising aspartame, microcrystallinecellulose and glycerin.
 21. The composition of claim 20 wherein thematrix is an aerated matrix.
 22. The composition of claim 21 wherein thematrix comprises from about 70 to about 90 weight percent glycerin, fromabout 1 to about 20 weight percent microcrystalline cellulose and fromabout 1 to about 10 weight percent aspartame.
 23. The composition ofclaim 21 wherein the matrix has a density between about 0.2 and about0.8 grams per milliliter.
 24. The composition of claim 20 wherein thematrix further comprises sodium carboxymethyl cellulose.
 25. Thecomposition of claim 20 wherein the matrix further comprises aningestible metal salt.
 26. The composition of claim 25 wherein the metalsalt can bind a given number of water molecules and said metal salt ispresent in a weight amount equal to about 0.5 to 1.5 times the weight ofaspartame present divided by said given number.
 27. The composition ofclaim 25 wherein the metal salt is aluminum sulfate.
 28. The compositionof claim 25 wherein the metal salt is calcium chloride.
 29. In themethod for the preparation of chewing gum comprising mixing gum base,flavor, bulking agents and aspartame, the improvement which comprisesfirst forming a matrix comprising aspartame, glycerin and carboxymethylcellulose and then combining an effective sweetening amount of thematrix with said other components of the gum.
 30. The method of claim 29wherein the matrix has a density between about 0.2 and about 0.8 gramsper milliliter.
 31. The method of claim 29 wherein the matrix alsocontains an ingestible hygroscopic metal salt.
 32. The method of claim31 wherein the metal salt is aluminum sulfate and said salt is presentin a weight amount between 0.5 and 1.5 times the weight of aspartamepresent divided by said salt's value of available water of hydration.33. The method of claim 31 wherein the metal salt is calcium chlorideand said salt is present in a weight amount between 0.5 and 1.5 timesthe weight of aspartame present divided by said salt's value ofavailable water of hydration.
 34. The method of claim 29 wherein thematrix comprises from about 70 to about 90 weight percent glycerin, fromabout 1 to about 20 weight percent microcrystalline cellulose and fromabout 1 to about 10 weight percent aspartame.
 35. The method of claim 29wherein lecithin is also present in the gum.
 36. The method of claim 29wherein the bulking agent is a sugar alcohol.
 37. The method of claim 36wherein the sugar alcohol is selected from the group consisting ofmannitol, sorbitol or xylitol or mixtures thereof.
 38. A method ofstabilizing aspartame from decomposition including preparing an aeratedmatrix of an effective sweetening amount of aspartame, microcrystallinecellulose suspending agent and glycerin binder by blending theaspartame, microcrystalline cellulose and glycerin to form a matrixhaving a density between 0.2 and about 0.8 grams per cc.
 39. The methodof claim 38 which further includes blending an ingestible hygroscopicmetal salt with the aspartame, microcrystalline cellulose and glycerin.40. The method of claim 38 wherein the aerated matrix comprises about 70to 90 weight percent glycerin, from about 1 to about 20 weight percentmicrocrystalline cellulose and from about 1 to about 10 weight percentaspartame.
 41. The method of claim 39 wherein the aerated matrixcomprises about 70 to about 90 weight percent glycerin, from about 1 toabout 20 weight percent microcrystalline cellulose, from about 1 toabout 10 weight percent aspartame and the metal salt is present in anamount from about 0.5 to about 1.5 times the amount of aspartame dividedby the average number of water molecules that can be bound by an averagemolecule of said salt.
 42. A chewing gum composition comprising gum baseand unencapsulated aspartame mixed substantially throughout said base,said composition having a substantial absence of cooked aqueoushydrogenated starch hydrolysate having a moisture content of 10±6% andhaving an aspartame content approximately nine months after preparationof the chewing gum composition of at least about 50 weight percent ofits initial aspartame content.
 43. The chewing gum composition of claim42 which further comprises an effective amount of an ingestiblehydratable hygroscopic metal salt.
 44. The chewing gum composition ofclaim 43 which further comprises glycerine and wherein said aspartameand said metal salt are initially in the chewing gum compositiontogether with said glycerine in the form of an aerated matrix.
 45. Thechewing gum composition of claim 44 which further comprisesmicrocrystalline cellulose and wherein said matrix also includes saidmicrocrystalline cellullose.